Slow Cooker Tamale Pie

  • Slow Cooker Tamale Pie

With the cornbread topping, all you need is a simple green salad to round out this meal. It's so yummy and has a five-star reviews from everyone who tries it.

Slow Cooker Tamale Pie

Also seen on Six Sisters Stuff


1    pound    ground beef, 95% lean meat
1    teaspoon    ground cumin
1/2    teaspoon    salt
1/2    teaspoon    chili powder
1/4    teaspoon    black pepper
15    ounces    black beans ( rinsed and drained )
14 1/2    ounces    canned tomatoes with green chilies ( undrained )
11    ounces    yellow corn ( drained )
10    ounces    enchilada sauce
2    green onion ( chopped )
1/4    cup    cilantro ( minced )
8 1/2    ounces    cornbread mix
2    eggs
1    cup    mexican blend cheese ( shredded )


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Adapted from Taste of Home


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